Rugbymads Tomato Soup Recipe

rugbymads tomato soup

Recipe for Rugbymads Tomato Soup sent in by: Ian Williams

Ingredients for Rugbymads Tomato Soup:

  • 1 ½ lbs tomatoes
  • 1 small white onion (tennis ball size)
  • 1 small potato (ditto above)
  • 2 tbsp tomato ketchup
  • 1 tbsp tomato purée
  • ½ pint vegetable stock
  • 1 tsp olive oil
  • Sprigs of fresh Basil (optional)
  • Whipping cream (optional)

Method for Rugbymads Tomato Soup:

  1. Finely chop the onion, peel the potato and dice and roughly chop the tomatoes.
  2. In a large saucepan lightly fry the onion in the oil until translucent not browned. Add the tomatoes and place a lid on the pan and gentle simmer for 10 minutes.
  3. Add the diced potato and stock and simmer with a lid off for further 10 minutes.
  4. Remove from the heat and blitz with a hand blender – taking care not to scald yourself.
  5. Pass the mixture through a fine sieve and discard the waste.
  6. Replace the pan on the heat and add the Ketchup and tomato purée. Heat for 2 minutes but do not allow to boil – stirring constantly.

Serve with a swirl of cream and basil sprig.


This soup is great for freezing or will keep in the fridge for a couple of days. I put it in a flask, with a good pinch of cayenne pepper and take it to the allotment on cold days in the winter.

Posted in Vegetable Recipes, Vegetarian Recipes, Soups, All Recipes, Onions, Potatoes
One comment on “Rugbymads Tomato Soup Recipe
  1. Sue Holwell says:

    Delicious. I make double recipe when we have a glut of tomatoes and freeze it. When it thaws it looks watery but heating gently it soon reconstitutes. Loved by all the family. Grandchildren have it in their freezers and take for lunch at work in the winter

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